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Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements

Okpala, Charles Odilichukwu R., Bono, Gioacchino, Geraci, Michele Luca, Sardo, Giacomo, Vitale, Sergio, Schaschke, Carl J.
Food bioscience 2016 v.16 pp. 5-10
half life, hydroperoxides, lipid peroxidation, oxidation, ozone, peroxide value, shrimp
In this research, in situ generated ozone exposure/wash cycles of 1, 3, and 5min applied to shrimp samples either before (BIS) or during iced storage (DIS) has been used to study the lipid oxidation kinetics using the peroxide values (PV). The induction period (IP) as well as PV at end of the IP (PVIP) have been obtained. The rate constants (k) as well as half-lives (t1/2) of hydroperoxides formation for different oxidation stages were calculated. The results showed that both IP and PVIP were lower with BIS (IP between 4.35±0.09 and 5.08±0.23 days; PVIP between 2.92±0.06 and 3.40±0.18mEqkg−1) compared with DIS (IP between 5.92±0.12 and 6.14±0.09 days; PVIP between 4.49±0.17 and 4.56±0.10mEqkg−1). The k value for DIS seemed to be the greater compared to BIS. In addition, whilst decreases and increases in t1/2 were found at propagation, respectively, for BIS and DIS, decreases and increases were only found at the induction of oxidation stage(s) for BIS. Further, the PV of ozone-processed samples would fit first order lipid oxidation kinetics independent of duration of ozone exposures. For the first time, PV measurements and fundamental kinetic principles have been used to describe how increasing ozone exposures positively affects the different oxidation stages responsible for the formation of hydroperoxides in ozone-processed shrimp.